Mutton
Ingredients
Directions
Wipe the mutton and remove the pink skin and extra fat.
Place the mutton in boiling water and boil for 15 minutes.
Add the salt and reduce the heat to cook until tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mutton
- Provides the main meat, which becomes tender through long gentle simmering in water.
- Coarse sea salt
- Seasons the meat and water, flavouring the broth and the cooked meat.
The step that matters
Reducing the heat after adding the salt. Once the water is boiling hard, lowering the heat to a gentle simmer keeps the meat from toughening. Vigorous boiling tightens muscle fibres and can make mutton dry and stringy, while slow simmering lets connective tissue break down into tender meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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